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Wednesday, July 25, 2012

Southwestern Soft Taco Casserole

Our grandsons...a happy band of brothers.

From the kitchen of One Perfect Bite...I am back home and ready, really ready, to take up whisk and spoon and create again in my own familiar and well-equipped kitchen. The break from routine and repetition was really needed and the time spent with family was simply priceless. As you can see, our grandsons are growing like over-fertilized weeds and our time with them, while short, is treasured. On reflection, I, too, am often tempted to say to the passing moment, "Stay, thou art so fair." Instead, I worked my way through blog related email tonight and hope to catch up with your comments and questions tomorrow morning. Thanks so much for your patience and continued support in my absence. The posts for the remainder of this week will be simple, but scrumptious, vacation fare. Next week, at the request of the Silver Fox, who, at the moment, is up to his ears in pasta and ground beef, I'll be featuring dishes from France and the Mediterranean. They are not at all toney, but I know you'll enjoy them.

The recipe I'm featuring tonight is one my younger daughter prepared for us while we were in New Hampshire. It is fast, easy and delicious and, better still, quantities can be doubled or tripled when you have a gang to feed. It can be made well in advance of serving and it also freezes well, freeing you for other chores or time with family and friends. Her version of the recipe uses just 7 ingredients, and, while it varies slightly, I think the recipe first appeared in Taste of Home magazine with a slightly expanded ingredient list. Optional ingredients in the recipe below are highlighted in red. If you have not yet sampled this casserole, I hope you'll give it a try. Here's the recipe.

Directions:
1) Preheat oven to 350 degrees F.
2) In a large skillet, cook beef, and, if using, green pepper and onion, over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans, tomatoes and corn. Simmer, uncovered, for 10 minutes.
3) Place four tortilla halves in bottom of a greased 13 x 9-in. baking dish. If using, spread tortillas with half of refried beans. Then spread with half of beef mixture and sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
4) Cover and bake for 25-30 minutes, or until heated through and cheese is melted. Yield: 9 servings.

30 comments
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Your boys are beautiful, Mary! I certainly understand how hard it is to live so far apart - ours are on Ontario. I miss them terribly. Do you know that I often send your recipes to my son - their father - who is the chief cook in the little family?

These casseroles are awesome Mary. Our favourite is Kraft's Layered Enchilada Bake which I have adapted to suit us, especially by using the PC's Bean & White Corn Salsa instead. Your grandboys are tall! My two still having some sprouting, however I think I will keep them at this size for the moment. We have also been enjoying their visit with us this week.

Yeah, time just flies! I remember the last time I saw their toddler photos. haha... Still crawling on the floor, isn't it! Oh wow...such sweet memories. And those taco casserole just perfect & such belly warming meal. Have a great day.Kristy

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